Moroccan Carrot Salad

If you happen to have a bunch of carrots in the fridge at the moment, then I have a recipe for you. 

This Moroccan carrot salad is one I make regularly this time of year.  It’s a good recipe to have in your back pocket all year-round but especially so in the warmer months as it makes a great addition to outdoor parties and picnics and can be served at room temperature without going soggy or wilting.  It’s bold with spice, easy to make and tastes even better when made ahead of time.  With just a handful of ingredients you’ll have a healthy and flavorful addition to any meal.

What are Moroccan Carrots?

Moroccan carrot salad (Khizou Mchermel) is a marinated carrot salad that’s commonly served at the start of a meal along with other dips and small cooked vegetable salads in the same tradition as Middle Eastern mezze or Spanish tapas.   It’s made with tender cooked carrots tossed in a lemon, garlic and olive oil dressing flavored with earthy spices like cumin and finished with fresh herbs.  What makes it unique is that the carrots are dressed while still warm allowing all the flavors to really soak in. 

Ingredient Notes:

(Here are a few notes about the ingredients you’ll need for this recipe.  As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)

• Carrots – Medium sized carrots are best for this recipe. You can cut your carrots into coins, slice them on the diagonal or roll cut them; just make sure the pieces are uniform in size so they cook evenly.
• Marinade – The marinade or dressing is a simple one made from finely grated garlic, lemon juice, salt and olive oil.
• Spices – A blend of cumin, paprika and a pinch of cayenne bring both earthiness and heat to the dish.
• Fresh Herbs – A combination of fresh cilantro and parsley bring freshness to the dish but feel free to use either all cilantro or all parsley if you prefer.

How to Make Moroccan Carrot Salad:

(Here are the basic steps and some helpful tips on how to make the recipe.  Find the full directions in the recipe card at the bottom of the post.)

1. You’ll start by cooking your carrots in salted boiling water under tender throughout but not falling apart. 
2. While the carrots are cooking you’ll make the marinade by whisking together the lemon juice, garlic, olive oil and spices.
3. Once cooked and drained, you’ll return the carrots to the pot to steam them and remove some of the excess water before dressing them.
4. Next the cooked carrots are added to the marinade along with the chopped cilantro and parsley and gently tossed to combine.
5. At this point you can let the salad sit out at room temperature before serving to allow the flavors to develop or store in an airtight container in the fridge overnight or until ready to serve.
6. Serve as part of an appetizer platter or as a side salad.

Enjoy!